Husband and wife due Hannah and Andrew moved home to Norfolk and opened their Norwich based restaurant FARMYARD in 2017 to rapid critical acclaim. 6 years in now and the restaurant has been listed in The Michelin Guide, visited and praised by Jay Rayner and awarded with 3 rosettes by The AA. The initial concept of FARMYARD was lead by Chef Patron Andrew’s dream of celebrating the best of the Norfolk farm produce without the fuss or ego often found in gastronomic sites.
Their slogan – ‘Refined Food With Attitude’, means: Fine produce, not fine dining.
Farmyard work directly with farmers and producers who supply them with the best our region has to offer each season. The chefs cook over sustainably sourced charcoal on their Bertha oven to give the handpicked produce a unique flavour.
Post lockdown the business introduced an important new ‘Happy Hospitality’ policy which saw them putting all their chefs on a 4 day week.
‘We care as much about where our chef comes from as our produce.
Sustainability is at the forefront of all we do, especially with our team. Employing ‘Free range chefs’ means our chefs all work no more than a 4 day week, to avoid team burnout, improve well being and ultimately assist us in providing you with the memorable experiences you deserve.’
In addition to the restaurant, during lockdown the family launched a restaurant level frozen food range, ‘for foodies’, also called FARMYARD. ‘Restaurant level meals on tap. Frozen never looked so hot.’
The range is handcrafted in Norfolk by their restaurant chefs and is nationally delivered as well as selling in 30 local stockists plus also now in Essex, Surrey, Cambridge and London.
NEWS June 2023
Farmyard wins two national awards for Farmyard Frozen. Only launched in May 2021 Farmyard Frozen has been successful at this year’s British Frozen Food Federation Awards where they won the Retail Gold Award for Best Dessert for its Gold Bar. The second was the Retail Innovation Award, chosen solely by the judges.
